Cookbook:Momo

Momos are a kind of dumpling popular in Nepal, Sikkim and Tibet, and are similar to Chinese potstickers.

Momo are made of a simple flour and water dough. White flour is generally preferred, and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. The filling may be one of several mixtures, described below:

Minced beef, or beef and pork, combined with any or all of the following: onions, shallots, garlic, and cilantro (coriander leaves). The mixture is usually spiced with salt, pepper, and often ground cumin. Some people also add finely puréed tomatoes, though many variations are possible.
Vegetarian, predominantly made from onions and cabbage, and frequently curried. Finely diced vegetables are also added, as well as various spices.
Potato, somewhat similar to Indian samosas, with small dice of firm potato in a tomato based sauce.
Cheese, usually a fresh cheese, this variety is common in Sikkim.

These fillings are then enclosed in a round of the above dough, which is sealed in a circular fashion, resembling a pinwheel, though it's also not uncommon for them to be folded in half and sealed.

The resulting dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, as well as chilli sauce.